Search recipe:
- Ginger Veggie Stir-Fry
-
- 1 tsp cornstarch
- 1/4 cup lemon juice
- 2 tbsp soy sauce
- 1 medium carrot, julienned
- 1 cup fresh broccoli florets
- 1 cup cut fresh green beans
- 2 tbsp olive or vegetable oil
- 1 cup julienned, peeled sweet potato
- 1 cup thinly sliced red onion
- 1 garlic clove, minced
- 1/2 tsp dried rosemary, crushed
- 1/4 tsp ground ginger
- 1/8 tsp crushed red pepper flakes, opt
- Directions
- In a small bowl, combine cornstarch, orange juice, and soy sauce until smooth; set aside. In a large skillet, stir-fry carrot, broccoli, and beans in oil for 8 minutes. Add sweet potato and onion; stir-fry until vegetables are crisp-tender. Stir the soy sauce mixture; add to the skillet with garlic, rosemary, ginger and pepper flakes if desired. Bring to a boil; cook and stir for 1 minute or until thickened. Makes 4 servings.
- Provided by:
- Southwest Family Citrus and Spenar Family
Where You Can Buy Ingredients:
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Gary & Marilyn Hart Nutrioso, AZ, 85932View details |
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Crooked Carrot Farm
Clark Furlong Queen Creek, AZ, 85242View details |
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Desert Roots Farm
Kelly Saxer Queen Creek, AZ, 85242View details |
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Elfrida Community Garden
Julie Karra Elfrida, AZ, 85610View details |
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Lucky Nickel Ranch
Michael and Pani McKenzie Eloy, AZ, 85131View details |
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RichCrest Farms
Thom Richardson, Etta Sechrest, Jim Dumas Cochise, AZ, 85606View details |
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Schnepf Farms
Carrie Schnepf Queen Creek, AZ, 85242View details |
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Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Broccoli and Tomato Flatbread Pizzas
Preheat the oven to 425˚. Toss the broccoli with 3 tablespoons olive oil and the red pepper flakes on a rimmed baking sheet. Season with salt and pepper.
Mix the tomatoes with the garlic in a small bowl. Season with salt and pepper.
Roast the broccoli until beginning to turn brown, 16 to 18 minutes. Add the tomatoes to the baking sheet, toss with the broccoli and roast until tender, about 6 minutes.
Meanwhile, divide the flatbreads between 2 baking sheets. Top with the mozzarella, leaving a 1-inch border, then top with the broccoli and tomatoes. Sprinkle with the olives and pepitas. Brush the edges of the breads with the remaining 1 tablespoon olive oil.
Bake until the mozzarella is melted and the flatbreads are very warm, about 8 minutes. Drizzle a little olive oil on the tops and sprinkle with more red pepper flakes if you like it spicy. Cut into wedges.
